Baked Chicken with Crab and Wine - serves 6

1 lb crab
8 boneless skinless chicken breasts
1/8 tsp salt
1/4 tsp pepper
1/8 cup olive oil
1/4 cup chablis wine

Dressing:
12 sl white bread
1/4 cup margarine
1/4 cup onion; diced
1/4 cup celery; diced
1/4 cup chicken stock
1 tsp poultry seasoning
1/4 tsp white pepper

Cut bread into small cubes. Saute onions and celery in margarine until transparent. Combine with bread.
Mix chicken base, poultry seasoning and pepper together. Add to bread mixture. If mix is too dry, add a bit more stock. Add Crab to dressing mix. Flatten chicken breast to 1/4 inch; season with salt and pepper. Spread crab mix on one side of the chicken.
Roll the chicken into a roll and secure with skewers, toothpicks, or string.
Brown in oil, then transfer to a pan. Pour wine over chicken and bake in a 375 oven for 15 - 20 minutes, or until chicken and stuffing are thoroughly cooked.